The jewel in the crown of Italy's charcuterie, this is the most iconic, the most exported, the most sought-after. Sadly, with its huge growth in popularity, cheaper imitations have flooded the market. Don't accept the unauthentic. Full-bodied and silky-textured, Prosciutto di Parma should be sliced wafer-thin, served at room temperature, and almost melt upon the tongue. No platter of salumi is complete without it, for a classic antipasto simply arrange slices alongside some good bread and Italian cheese. Alternatively you could pair with ripe figs, melon or asparagus. It's beautiful savoury characteristics match well with crisp white wines or light reds. For a more unusual Primo/Starter you could try this Risotto alla Zucca e Prosciutto di Parma (Pumpkin & Parma Ham Risotto).